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Turkey and sweet potato burrito bowl served with rice, black beans, and shredded cheese.

Turkey and Sweet Potato Burrito Bowls

Angela Sellari
Whip up these Turkey and Sweet Potato Burrito Bowls in just 30 mins! A quick & savory gluten-free recipe with tender turkey, roasted sweet potatoes, and a zesty chipotle kick.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course main
Cuisine mexican-inspired
Servings 6
Calories 294 kcal

Ingredients
  

  • 1 cup salsa
  • 2 cups cooked white rice
  • 1 tablespoon lime juice
  • 1/4 cup chopped cilantro
  • 1/2 tablespoon chipotle chili powder divided
  • 1/2 tablespoon cumin
  • 1 tablespoon garlic powder
  • 2 sweet potatoes cut into 1­inch cubes
  • 1 tablespoon oil
  • 1 pound ground turkey
  • 1/2 onion finely chopped
  • 1 cup black beans rinsed and drained

Instructions
 

  • Heat oven to 400 degrees. Line rimmed baking sheet with foil.
  • In a bowl, combine sweet potatoes, oil, 1⁄4 Tbsp chili powder and 1⁄4 Tbsp cumin. Toss to combine. Spread on baking sheet and roast for 15-­20 minutes or until tender.
  • In a skillet, brown turkey. Add onion, garlic powder and remaining chili powder and cumin. Cook for 5 minutes or until onion is softened. Stir in black beans and sweet potatoes.
  • In a large bowl, combine rice with lime juice and cilantro. Stir well. Add rice to serving dish. Top with turkey mixture. Garnish with cilantro if desired.

Nutrition

Calories: 294kcalCarbohydrates: 41gProtein: 24gFat: 4gSaturated Fat: 1gSodium: 366mgFiber: 6g
Keyword Turkey and Sweet Potato Burrito Bowls
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